Buckeye Breakfast Sandwich Recipe
Introduction
The Buckeye Breakfast Sandwich is a flavorful morning treat featuring crispy Lebanon bologna, rich cheddar, and perfectly cooked sunny-side-up eggs. Finished with a zesty dill mayonnaise and toasted wheat bread, it’s a hearty start to any day.
Ingredients
- 8 ounces wheat bread
- 4 large eggs
- 4 thick slices Lebanon bologna
- 4 ounces cheddar cheese
- 1/4 cup mayonnaise
- 1 teaspoon dill
- Salt and pepper, to taste
Instructions
- Step 1: Stir the dill into the mayonnaise and season with salt and pepper. Set aside to allow the flavors to blend.
- Step 2: Heat a large non-stick skillet over medium-high heat until hot. Add the bologna slices and fry until the edges start to crisp and they are heated through. Remove from the pan.
- Step 3: Reduce the heat to medium. Carefully crack the eggs into the skillet, keeping the yolks intact. Season with salt and pepper, cover, and cook sunny side up until the whites are firm and the yolks remain soft, about 4 minutes.
- Step 4: While the eggs cook, toast the wheat bread slices. Spread dill mayonnaise on 4 slices; these will be the tops of the sandwiches.
- Step 5: Just before the eggs finish cooking, place a slice of cheddar cheese on each egg. Turn off the heat, cover, and let the cheese melt as the eggs finish cooking.
- Step 6: Assemble each sandwich by layering a toasted bread slice, a slice of bologna, an egg with melted cheese, then topping with the mayonnaise-spread toast slice. Slice in half to break the yolk and enjoy!
Tips & Variations
- Substitute turkey or chicken bologna for a leaner option while keeping great flavor.
- Try adding sliced tomato or spinach for extra freshness and color.
- Use a sharp or smoked cheddar for more depth of taste.
- For a creamier spread, mix dill mayonnaise with a little mustard or horseradish.
Storage
Store assembled sandwiches wrapped tightly in the refrigerator for up to 24 hours. Reheat gently in a skillet or microwave to avoid overcooking the eggs. For best flavor and texture, enjoy fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this sandwich ahead of time?
It’s best to prepare ingredients like the dill mayonnaise and cook the bologna ahead, but assemble the sandwiches just before eating to keep the bread from becoming soggy.
What can I use if I can’t find Lebanon bologna?
Look for any thick-cut, flavorful cured sausage or deli meat such as Genoa salami or thick-cut ham as alternatives.
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Buckeye Breakfast Sandwich Recipe
- Total Time: 20 minutes
- Yield: 4 sandwiches 1x
Description
The Buckeye Breakfast Sandwich is a hearty and flavorful morning treat featuring crisped Lebanon bologna, perfectly cooked sunny side up eggs topped with melted cheddar, and a zesty dill mayonnaise spread on toasted wheat bread. This savory sandwich combines classic breakfast ingredients in a satisfying handheld meal.
Ingredients
Toast and Spread
- 8 ounces wheat bread (4 slices)
- 1/4 cup mayonnaise
- 1 tsp dill
- Salt and pepper, to taste
Eggs and Meat
- 4 large eggs
- 4 thick slices Lebanon bologna
Cheese
- 4 ounces cheddar cheese (4 slices)
Instructions
- Prepare the dill mayonnaise: In a small bowl, stir the dill into the mayonnaise thoroughly. Season with salt and pepper to taste. Set aside to allow the flavors to blend.
- Cook the bologna: Heat a large non-stick skillet over medium-high heat until hot. Add the slices of Lebanon bologna and fry them until they start to crisp at the edges and are heated through, about 2-3 minutes per side. Remove from the skillet and set aside.
- Cook the eggs: Using the same skillet on medium heat, gently crack the eggs into the pan carefully to keep yolks intact. Season with salt and pepper. Cover the skillet and cook until the egg whites are firm but yolks remain soft, about 4 minutes for sunny side up eggs.
- Toast the bread: While the eggs cook, toast the wheat bread slices until golden and crisp. Once toasted, spread the dill mayonnaise evenly on 4 slices of the toast; these will serve as the sandwich tops.
- Melt the cheese on eggs: When eggs are almost done cooking, layer a slice of cheddar cheese on each egg. Turn off the heat and cover the skillet to allow the residual heat to melt the cheese and finish cooking the eggs.
- Assemble the sandwiches: Build each sandwich by placing a slice of toast (without mayonnaise), then a slice of crispy bologna, followed by the egg with melted cheese, and finally topping with the mayonnaise-spread toast slice. Slice the sandwiches in half to break the yolk and serve immediately.
Notes
- Carefully cook the eggs to maintain runny yolks for a richer sandwich experience.
- Lebanon bologna adds a distinctive smoky flavor — if unavailable, substitute with a similar thick cut cured sausage.
- Dill mayonnaise can be made ahead and stored refrigerated for up to 2 days.
- For a crispier bologna, cook a little longer until edges are deeply browned but not burnt.
- Toast bread to your preference for texture contrast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: Buckeye Breakfast Sandwich, Lebanon bologna breakfast, fried eggs sandwich, cheddar breakfast sandwich, dill mayonnaise, savory breakfast sandwich
